Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup brewed coffee
- 1 tsp vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Bowl
- Blender or immersion blender (optional)
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and brewed coffee. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
2. In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10 minutes.
5. Remove the saucepan from the heat and strain the mixture through a fine-mesh strainer into a bowl.
6. Stir in the vanilla extract and let the mixture cool to room temperature.
7. If desired, use a blender or immersion blender to blend the mixture until it is smooth and creamy.
8. Cover the bowl with plastic wrap and refrigerate the mixture until it is chilled.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 19g
Protein: 3g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream and whole milk.
- You can use instant coffee instead of brewed coffee.
Variations:
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Use espresso instead of coffee for a stronger coffee flavor.
- Add a tablespoon of cocoa powder for a mocha flavor.
Tips and tricks:
- Make sure to whisk the egg mixture constantly when adding the hot milk to prevent the eggs from cooking.
- Straining the mixture through a fine-mesh strainer will remove any lumps or bits of cooked egg.
- If the mixture curdles or separates, blend it with a blender or immersion blender to bring it back together.
Storage instructions:
Store the Coffee Crème Anglaise in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Coffee Crème Anglaise in a saucepan over low heat, stirring constantly, until it is warm.
Presentation ideas:
Serve the Coffee Crème Anglaise in a small pitcher or bowl alongside a dessert such as cake, pie, or fruit.
Garnishes:
Garnish the Coffee Crème Anglaise with a sprinkle of cocoa powder, cinnamon, or shaved chocolate.
Pairings:
The Coffee Crème Anglaise pairs well with chocolate desserts, fruit tarts, and bread pudding.
Suggested side dishes:
Serve the Coffee Crème Anglaise with a side of fresh berries or a scoop of vanilla ice cream.
Troubleshooting advice:
If the mixture curdles or separates, blend it with a blender or immersion blender to bring it back together.
Food safety advice:
Make sure to cook the mixture over low heat and stir constantly to prevent the eggs from cooking and the mixture from curdling.
Food history:
Crème Anglaise is a classic French dessert sauce that is traditionally made with vanilla and served alongside desserts such as fruit tarts and cakes.
Flavor profiles:
The Coffee Crème Anglaise has a rich and creamy texture with a subtle coffee flavor and a hint of sweetness.
Serving suggestions:
Serve the Coffee Crème Anglaise alongside a dessert such as cake, pie, or fruit.
Related Categories
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Region: French
Taste: Rich, Creamy, Sweet, Coffee, Indulgent, Coffee-Flavored